Peanut Butter Butter Honey Spread Food

HONEY PEANUT BUTTER RECIPE BY TASTY

Steps:

• NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread peanuts onto a baking tray and bake for 10-12 minutes or until you can smell them.
• In a food processor, blend peanuts. Scrape down the sides when necessary.
• When the peanuts have broken down and become crumbly, add in honey and salt while still blending.
• The mixture will turn into a ball and eventually even out.
• Slowly add canola oil while still blending. Add more canola oil if you want a creamier texture.
• Pour into a jar, store in a refrigerator and use within one month.
• Enjoy!

5 MINUTE HOMEMADE PEANUT BUTTER

Steps:

• Place peanuts in a food processor. Turn the food processor on and let it run for 4-5 minutes. During this time, you'll see the peanuts go in stages from crumbs to a dry ball to a smooth and creamy "liquid" peanut butter. Stir in the honey and any additional salt, if you want.
• Store in the fridge or at room temperature if you think you'll go through it fast enough.

PEANUT BUTTER AND HONEY SANDWICH

Steps:

• Stir the peanut butter, honey, and butter together in a bowl until smooth; spread on 1 of the bread slices and sandwich with the other slice.

HOMEMADE PEANUT BUTTER

Steps:

• Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
• Preheat the oven to 350 degrees F.
• Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
• Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
• If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

SPUN HONEY SPREAD (HONEY BUTTER)

Steps:

• Mix sugar, honey and cream together and heat until boiling.
• Stir continually and boil for 1 minute.
• Remove from heat and add butter.
• Beat well with mixer.
• Add vanilla and beat until smooth.
• Store in refrigerator.

CRUNCHY PEANUT BUTTER AND OATS SPREAD

Steps:

• Toast oats by putting them on a cookie sheet, and baking at 350 degrees for about 15-20 minutes, stirring occasionally.
• Mix together toasted oats, peanut butter and honey.
• Excellent spread on toast, bagels, crackers and for peanut butter and jelly sandwiches.

PEANUT BUTTER AND CREAM CHEESE SPREAD

Steps:

• Mix cream cheese and peanut butter together in a medium bowl with electric mixer, until smooth.
• Note: this keeps well in fridge for up to a week.

HONEY BUTTER SPREAD

Steps:

• In a small bowl, beat the butter until light and fluffy. Add the honey; beat just until blended. Serve with bread, bagels or toast. Store in the refrigerator.